I Quit Sugar

If there's one thing that can make the hours pass by and make me lose track of time, it's reading cookbooks. Yes, I'm a health nerd and i LOVE it. 

One of my go-to cookbooks is "I Quit Sugar" by Sarah Wilson, it's pure brilliance. It's any eye opener, that's for sure. We all know the negative effects of sugar: headaches, digestion upset, skin breakouts, and ADDICTION. YES... addiction! When's the last time you could only have one bite of that dessert? 

Now, don't get me wrong, I have a BIG sweet tooth. But I've also realized that there are so many more flavors to explore out there. 

I was inspired to create a version of Sarah's Foolproof Fennel Soup and came up with this "soup for dummies" - so simple, yet so flavorful. There's a freshness to this soup that just makes it so lovely. The combination of sweet from the fennel & leek and buttery from the ghee, garlic, & cauliflower makes this an all around crowd pleaser.

Five Ingredient Fennel Soup

Servings: ~ 4


Five simple ingredients:
1 fennel bulb - chopped
1 leek - sliced
1 cup of chopped cauliflower
3 cups of homemade chicken stock (or vegetable)
1 tsp of fennel seed

Plus a few pantry staples:
1 cup of water
1 large garlic clove
2 tsp of apple cider vinegar (or white wine)
3 Tbsp of ghee (or butter)
salt & pepper to taste

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Melt the ghee in a large soup pan, add the fennel and leeks, sauté until the fennel starts to become translucent and soft. Add the fennel seeds & apple cider vinegar, give a quick stir and let sauté for another minute. Add the remaining ingredients (garlic, water, stock, & cauliflower) and bring to a boil. Turn down to low/med heat and let simmer for about 30 minutes until cauliflower becomes tender.

Place into a blender (or food processor) and blend until it becomes 'creamy.' Season with salt & pepper.

Pour into a bowl, serve nice & hot. Garnish with hemp seeds, flax (or olive) oil, and a dollop of raw almond cashew yogurt. .....then stop & appreciate the beauty of your bowl......and dig in :)